Born in Kumamoto prefecture in August 1976. Mr. Ryuji Teshima was strongly motivated to be independent since when he was a teenager. He chose a profession in the food industry as a shortcut to be independent. He heard that his friend became a "cook” when he was 16 years old. Sin…

Born in Kanagawa Prefecture in 1975, Mr. Miyazawa got his start back in middle school by helping out at his family’s sushi restaurant. As soon as he graduated from high school he took on work at a local Kanagawa restaurant that served sushi. At age 20 he set out to train in Kyot…

The Coupe Maitres de Service was first held in 1994 and hosted by the French Food Culture Center. It was the first competition for servers in Japan and has achieved international acclaim since then. Akira Kakumoto was selected as the winner of the 8th edition of this event. …

After graduating From Tsuji Culinary Institute's school in France, Mr. Takayama went on to build up his repertoire at the French restaurant “Calendrier,” as well as “La Baie,” which is the main restaurant at The Ritz-Carlton, Osaka. Then at age 26 he opened “Tout Le Monde,” whic…

Slovenia may not have a familiar ring for many, but Chef Ana Roš has set it on the map for epicures. Ana Roš is a woman of many talents. Her spectrum of childhood aspirations included ski, ballet, and diplomacy. However, she veered off to an unexpected path to become a self-taug…

Kawachi duck specialty restaurant Tabuchi is located along a main road close to Kitano, a popular tourist area in Kobe, a few minutes' walk from Sannomiya Station. The specialty restaurant earned one Michelin star in the special Hyogo edition of the Michelin Guide, creating a ne…

Tateru Yoshino started his career in culinary arts in his early 20s. With experience working as a chef for 40 years, he is still very active in various related fields today. Besides Restaurant tateru yoshino Ginza, he oversees tateru yoshino bis and Boulangerie tateru yoshino ty…

In 1982 the 24-seat French restaurant “Hiramatsu-tei” opened in Tokyo’s Nishi-Azabu district, and then 6 years later it changed locations and expanded, taking on the name “Restaurant Hiramatsu.” From that point on the restaurant blossomed into a variety of new business ventures,…

Wolfgang Zwiener is the founder of “Wolfgang's Steakhouse,” a restaurant that is well-known for its top-grade steaks made with tender aged beef. And, their aged beef relies on their very own in-house dry-aging cellar. Mr. Zwiener spent over 40 years as a head waiter at a renown…

Born in Itoshima City, Fukuoka prefecture in 1975. After graduating from Nakamura cooking confectionery vocational school in Fukuoka city, he went to France in 2004. He assumed the position of chef of "Au 14 Février Saint-Valentin" in 2007 and earned one star in the 2012 Mich…